Black and Tan Brownies

Monday, February 6, 2012

It’s Secret Recipe Club time again. This group has been so much fun because it’s so low pressure and I get to meet new bloggers and try new recipes. My matchup this month is Itzy’s Kitchen.

Back when we were dating, Hubby would order a Black and Tan on a regular basis. He was the first person I had ever seen order one. I’m not a huge fan of the original black and tan (made with Bass and Guinness), but I do enjoy some of the variations, especially mixing Blue Moon and Guinness Some places call this a Black Moon or a Black and Blue. Although be careful when you order a Black and Blue. Some places will mix blueberry beer with Guinness. Weird!

When I saw the pictures on Itzy’s Kitchen the bars looked a little thin and I definitely enjoy thicker blondies/brownies. I decided to make the entire recipe but use a smaller pan. I definitely got a thicker bar, but the ratio of batter wasn’t 50:50 like I was expecting. I double checked the ingredients and I definitely put everything in, so it’s a mystery why the tan layer was so thin.

Even with the thin tan layer, these were delicious. The Guinness keeps the black layer very moist and the nuts in the tan layer provide a nice crunch.

Black and Tan Brownies

One of Hubby's favorite drinks in a brownie!

Yield: 24 brownies

Ingredients:

For the Tan Brownies
6 Tbsp butter, softened
1 1/2 cups brown sugar
2 eggs
1 tsp vanilla
1 cup flour
1 tsp baking powder
1/4 tsp salt
1/2 cup chopped pecans

For the Black Brownies
3 ounces unsweetened chocolate, finely chopped
4 Tbsp butter
1 cup sugar
2 eggs
1 tsp vanilla
1 cup Guinness Stout
1 cup flour
1/4 tsp salt

Directions:

For the Tan Brownies
Preheat oven to 350F. Grease a 9x9 or 8x8 pan.

Cream the butter and brown sugar at medium speed until light and fluffy. Beat in eggs and vanilla.

In a separate bowl combine flour, baking powder, and salt. Mix flour mixture and pecans into sugar mixture, beating until just combined.

Spread evenly into prepared pan. Bake for 20 minutes.

For the Black Brownies
Melt chocolate and butter in large microwave-safe bowl for 1 minute. Stir after every 20 seconds until smooth.

Add sugar, stirring until well combined. Add the eggs, vanilla, and Guinness.

In a small bowl, combine the flour and salt. Add the flour mixture to the chocolate mixture, stirring to combine.

Pour evenly over Tan Brownies.

Bake for 30 minutes or until a toothpick inserted into the center comes out almost clean. Cool in pan on a wire rack; cut into squares.

Recipe from Cooking Light as seen on Itzy's Kitchen

Bars and Brownies, Dessert

1 comment »

15 Responses to “Triple Layer Oreo Cake”

#
1

URBakin'MeCrazyy — February 9, 2011 at 5:10 pm

This look absolutely FABULOUS! 🙂 I love oreo’s… They could quite possibly be my favorite snack food.! I’m defientely adding this recipe to my collection of cakes to bake! Thanks for sharing.
Megan♥
http://urbakinmecrazyy.blogspot.com/
#
2

Cupcake Kelly — February 10, 2011 at 2:14 pm

that is one of the MOST impressive cakes I’ve ever seen! You always amaze me with your creativity! very inspirational.
#
3

Elina (Healthy and Sane) — February 10, 2011 at 7:55 pm

OMG – I want!!! 😀
#
4

Anonymous — December 16, 2011 at 1:36 pm

hi is it ok to use regular coffee?like maxwell?how many teaspoon of maxwell should i use?thanks
#
5

Anonymous — January 20, 2012 at 8:06 pm

This looks AMAZING! What did you use to hold the Oreos in place on the top? Is that Oreo filling?
#
6

Claire — February 10, 2012 at 11:46 pm

Love this cake – made it for my hubby’s 30th! Just a quick question as I had a little trouble with the Oreo filling. It was a bit thin. I think the problem might be the type of cream I used as we don’t have heavy cream in Australia (at least it’s not called heavy cream) so does anyone know what type of cream I should use? Thanks heaps 🙂
#
7

nette — December 24, 2012 at 3:38 am
This cake turned out amazing! I omitted the coffee from the frosting and it was perfect without but im sure it would have been prefect with. It was a process to make it but well worth it! Just as good if not better than a bakery cake!
- beantownbaker — December 24th, 2012 @ 5:48 pm
  
  Yes, it’s definitely a lot of work, but worth the effort! Glad you enjoyed it.
#
8

Tastes of Lizzy T — June 1, 2013 at 5:52 am
Found you on Carole’s Chatter Food on Friday link-up. This cake looks like perfection!! I definitely need to try it soon:)
- beantownbaker — June 10th, 2013 @ 12:33 pm
  
  Thanks and welcome! You should definitely make this cake if you like Oreos at all.
#
9

Betty Kang — July 22, 2013 at 11:17 am
OMG, I love oreo so much!!! I will try to make this cake someday! Thank you for the delicious recipe!
- beantownbaker — July 22nd, 2013 @ 1:13 pm
  
  It definitely takes a little bit of extra effort, but it’s so worth it!
#
10

Karen — June 2, 2014 at 12:46 pm
What size pkg of Oreos? I just came home with one that only has 3 rows, ugh? It’s 14.3 oz. is that the same size? Thanks!!
- beantownbaker — September 2nd, 2014 @ 7:09 pm
  
  Did that work for you? I will have to check next time I am at the store. I just get the standard size with 3 rows.
#
11

Kris — March 10, 2026 at 11:31 am

Just wanted you to know that after all these years I keep coming back to this recipe
!! My 17 year old requested it for his birthday, he was 4 the first time I made it for his birthday.

Black and Tan Brownies